Brabant Potatoes
Ingredients
- 4 large white potatoes, very starchy (no green)
- 2-3 cups vegetable oil (preferably canola or peanut oil)
- 2 cloves garlic, minced very fine
- 1 sprig parsley, minced very fine
- 1 stick butter
- 2 Tbs. olive oil
- 2 tsp. Creole seasoning
Instructions
- 1
Scrub the outsides of the potatoes under cold running water, or peel if you don't like potato skins. Cut into large dice about 1/2 inch on a side, wash again, and drain well. Allow 5-10 minutes for the potatoes to dry.
- 2
Meanwhile, heat vegetable oil in a large saucepan or deep skillet to 375 degrees. Put the potatoes in and fry until they're a very light brown. Remove them from the oil with a skimmer and drain on paper towels.
- 3
Arrange potatoes in one layer on a baking pan or dish. In a skillet over medium-low heat, melt the butter in the olive oil. When butter is hot, add the garlic and parsley and cook just until the garlic is fragrant.
- 4
Remove butter from heat and spoon over the potatoes. Put the pan of potatoes into the oven and bake for five to seven minutes--until edges becomes a crisp, medium-dark brown. Sprinkle with Creole seasoning and serve with a little extra garlic butter, if you have any left.